Watermelon Feta Salad with Mint

A thoroughly refreshing summer salad with sweet watermelon and creamy goat cheese in lemon herb dressing.

Watermelon and feta salad on a painted plate.

This watermelon salad with mint and feta cheese is a refreshing treat on a hot summer day.

Sweet juicy chunks of watermelon are mixed with cubes of tangy creamy feta cheese, tossed together in a thoroughly mouth-watering lemon and herb dressing.

The flavours and textures complement each other beautifully creating a delicious summer salad which is sweet and savoury, creamy and slightly acidic.

Serve this watermelon salad with fresh crusty bread for a quick and easy lunch or alongside a variety of grilled meats and vegetables.

Planning a cookout? Try this classic potato salad, or our hot rub for chicken.

Jump to:

How to pick a good watermelon
A note on watermelon seeds
Feta cheese
Ingredient notes
Helpful tips
FAQs
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Recipe
Reviews

Watermelon feta salad with herbs on painted plate.

How to pick a good watermelon

Watermelon season is well under way and there are plenty of delicious ripe, sweet juicy ones to choose from. Towards the end of the season it may be a little harder to find one that is sweet and ripe.

How can you tell if a watermelon is ripe?

Choose a watermelon that is heavy as this means it is juicy and ripe. It should have an undamaged smooth skin and a yellow field spot or patch on its skin where it lay and ripened in the sun.

A note on watermelon seeds

If your watermelon has black seeds, they are not just edible but they are good for you. Watermelon seeds are a source of protein, magnesium, iron, zinc and healthy fats, so it is worth leaving them in. The soft white seeds in seedless watermelon are perfectly edible too, so there is no need to pick them out.

Feta cheese

Select your favourite crumbly feta chesse or you could use a mild goat cheese (or chèvre). For Greek feta select one with the D.O.P certification of authenticity.

The classic variety of feta made with sheep's milk has a wonderful sharp flavour which contrasts well with the sweet watermelon in this salad, while those made from a mixture of sheep and goat's milk are milder but work well too.

Try and find a feta that is packed in brine as it keeps the cheese fresh and preserves the flavour. The brine has wonderful flavour so don't discard it - it can be used for dressings and marinades. You could add a tablespoon to the dressing for a deeper flavour.

I don't recommend feta made from cow's milk as it would add sourness, a slight aftertaste and doesn't have great texture.

Ingredient notes

Use good quality fresh ingredients.
Choose a sweet watermelon. Find one that is heavy with an undamaged smooth skin and a yellow field spot.
Leave the seeds in for extra texture, colour and the extra magnesium, protein and healthy fats they provide, or remove them if you prefer.
Select a good D.O.P Greek feta cheese. Feta is a white cheese which is creamy and tangy, with a wonderful aroma. It is delicious crumbled into a salad.
Check out my article on how to select a good olive oil.
Optional - Kalamata olives to garnish the salad, I love M&S garlic stuffed Kalamata olives marinated in herbs.

Helpful tips

This salad is best served within an hour after preparing, however the dressing can be prepared in advance.
Muddle the mint and lime (see instructions in the recipe card below), to make a refreshing dressing for this watermelon feta salad.
To make the dressing ahead - prepare the dressing and transfer to a glass jar with a lid and keep in the fridge for up to 3 days. Remove from the fridge and shake well to mix before using.
Cut the watermelon into bite-size cubes, leaving the seeds or removing them as you prefer.
To avoid the cheese melting into the dressing, mix the watermelon and salad leaves in a large bowl with the dressing, then crumble feta cheese over the top.

FAQs

How do I stop watermelon feta salad going watery?

Dress and combine the salad just before serving then add the dressing. It is best eaten within an hour of assembling while the watermelon is still firm.

Can I make watermelon feta salad ahead?

The dressing can be made up to 3 days ahead and kept in the fridge. You can also cube the watermelon and crumble the feta in advance, keeping them separate. But don't combine everything until just before serving, as while resting the watermelon releases its juice making the salad watery.

What's the best cheese to use?

A good crumbly feta in brine, ideally DOP Greek feta made from sheep's milk, which has a sharp, tangy flavour that contrasts best with sweet watermelon. Avoid cow's milk feta, which is softer and less flavourful. Goat cheese works as an alternative if you prefer a milder, creamier result.

How long does it keep?

It is best eaten fresh within an hour of assembling. Leftovers will keep in the fridge for a day but as the watermelon rests it will soften and the salad will become watery.

Do I have to use mint?

Mint is classic and gives the salad its freshness, but basil works beautifully too, or you could use a mix of both.

Is watermelon feta salad healthy?

Yes, this salad is naturally light, low in calories, gluten-free and vegetarian. Watermelon is a good source of vitamins A and C while feta contains protein and calcium. The olive oil dressing adds healthy fats.